Directions

Preheat oven to 350F. Combine first 3 ingredients in small bowl until butter is absorbed into cookies. Press mixture intoBottom and partially up the sides of a 9” spring form pan. Bake 10 minutes then set aside to cool. Reduce oven to 325F.

In the bowl of a stand mixer fitted with paddle attachment, place cream cheese and beat at medium speed till fluffy, 2-3 minutes.Scrape down sides of bowl and add sugar in a steady stream while mixer is running at medium-low speed and continue to beat untilMixed well. Scrape sides and then add sour cream, baking chocolate, and Kahlua. Mix at medium speed until chocolate distributed; scrape down sides. With the mixer running at medium-low speed, add eggs one at a time until blended well. DO NOT OVER BEAT. Remove bowl from mixer and Stir in chocolate chips and ¾ cup of almonds, pour into cooled crust. Sprinkle remaining ¼ cup almonds on top of cheesecake, place in oven, and bakeApproximately 1 ¼ to 1 ½ hours or till golden on top and center is consistently of gelatin when pan is moved. Turn oven off and leave door ajar with cheesecakeInside for one hour. Refrigerate at least 6 to 8 hours before serving.

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